Ingredients

The following ingredients have 4 Servings
  • 1 pound Dried Black Beans
  • 1 teaspoon Extra Virgin Olive Oil
  • 15 ounces Smoked Ham Hock
  • 12 ounces Spanish Onions (or Yellow) (rough chopped)
  • 12 ounces Green Pepper (rough chopped)
  • 4 cloves Fresh Garlic (minced)
  • 2 Tablespoons Tomato Paste
  • 2.5 teaspoons Ground Cumin
  • 1 teaspoon White Sugar
  • 2 Quarts Fresh Water
  • 1 teaspoon Kosher Salt (or to taste)
  • 1 Bay Leaves

Instruction

  • Rinse Black Beans in cold water and discard stones and bad beans.
  • Select Sauté and allow pot to fully heat.  Then add Olive Oil to coat bottom of pot. Add Ham Hock, Onions and Green Pepper to cooking pot and Sauté for 5 minutes.
  • Add Garlic, Tomato Paste, Cumin and Sugar and Sauté for 30 seconds.
  • Add Bay leave, Water and Black Beans to cooking pot.
  • Lock on Lid and close Pressure Valve. Cook at High pressure for 25 minutes.  When Beep sounds, wait 10 minutes and then release the pressure.
  • Remove bay leaf and toss.  Remove about 3/4 cup of the black beans and smash them well, with a fork.  Stir the smashed beans back into the pot. Taste and add Salt, if needed.
  • Select Sauté and simmer for 5 minutes.  Serve with Rice.